Sudanese Peanuts

Sudanese peanuts are a peanut variety grown in Sudan, firm and dense with a strong roasted peanut smell and a bold, earthy flavour that carries much further than a mild supermarket peanut. If you have eaten hot peanuts out of a paper cone at a market, this is that taste.

The variety is the difference. Sudani peanuts are valued for holding their shape and for how much flavour they give up once roasted or ground, which is why they are the peanut of choice for peanut butter, pastes and stews in African, Middle Eastern and South Asian kitchens rather than a generic snack peanut.

How to use them

Roast and salt them for snacking, or grind them into peanut butter and into the peanut paste behind maafe and West African groundnut stew. Crush them over chaat, salads and noodles, stir them into a chilli and garlic chutney, or set them in brittle, chikki and gajak. Technique tip: grind them while still warm from the pan, the oil releases and the butter comes together smooth without any added oil.

Details

Also known as

Sudani peanuts, Sudan peanuts, Sudan groundnuts, African peanuts, Groundnuts, Moongphali, Monkey nuts, Goober peas